Strawberry Port Wine Jam (Part 2)

Awhile back (and by awhile I mean, last month) I made a pretty awesome strawberry tart with port wine glaze. I say I made a tart, but the only thing anyone actually ate were the strawberries, leaving a whole sad mess of marscapone cheese. This set off a little light-bulb in my head. What if I made strawberry jam with port wine? Apparently, I'm not the most original person in the world, because I did find a recipe from the June 2003 issue of Southern Living on Strawberry-Port Jam. I even had enough port leftover from the tart that I didn't need to buy a new bottle.

The port does two things -- it makes the jam a really dark ruby red color, and it makes it hella rich. Like I don't think you could actually eat more than 1 tablespoon (if you're on a diet, that could be helpful, right?). But you'll definitely like that one tablespoon.

Strawberry-Port Wine Jam

Eat Rating: Delicious.
Difficulty: Medium-hard. Same deals as before, though the recipe cooks much faster because of the pectin.
Comparison: The jam is richer than the straight strawberry. Port is definitely the primary flavor, so consider which you like better: strawberries or wine?

Adapted from Southern Living, June 2003

20 oz (about 2 1/2 cups) strawberries, washed and crushed
1 1/2 cups ruby port
1 tsp lemon zest
1/2 tsp nutmeg
1 package (1.75 oz) powdered pectin
4 cups of sugar
5 1-pint jars

In a large saucepan, crush the strawberries with a potato masher, then mix in the port, zest, nutmeg and pectin.

Heat the mixture to a full, rapid boil and cook for about 1 minute. Add sugar, stirring constantly until incorporated. Return mixture to a full boil and boil for 1 additional minute. Remove from heat, skim off the foam and fill jars as directed.